9.27.2010

These beans aren't actually refried because they are made completely in the slow cooker, not fried. They are much healthier than traditional refried beans and pack a lot more flavor. These beans are thick and creamy with a hint of lime and a kick of tequila. You could definitely keep out the jalapenos and tequila if that's not your sort of thing, but I would recommend sticking to the recipe. Trust me. These are by far the best refried beans I've ever had. If you haven't tried homemade refried beans yet... Do it. Now. :)

Add the sauteed vegetables to the slow cooker along with the oregano, cumin, coriander, and tequila. Mash the beans with a potato masher, adding milk a little at a time, until you reach the desired consistency. Cover and cook on LOW, stirring often, for 1 hour. Stir in lime juice, salt and pepper. Serve with freshly sliced jalapenos and crumbled cotija cheese, if desired.

Tips:* The alcohol in the tequila will cook off. If you don't cook with alcohol, just leave it out.* Try using half pinto beans, and half black beans. Yum!* You can make your beans as thick/thin, creamy/chunky as you like just by altering how much you mash the beans and how much milk you add.* I served mine with freshly sliced jalapenos, and crumbled Cotija cheese.